Instructions
Follow the steps and taste along the way.
Cook the millet
Rinse the millet in a sieve and let it drain. Toast it in a small saucepan over medium heat, stirring constantly, for 2 minutes, until it begins to smell fragrant. Pour in the broth, bring to a boil, cover, and cook over the lowest heat for 17 minutes. Remove from the heat and leave covered for another 5 minutes.
Prepare the sheet pan and chicken thighs
Preheat the oven to 210 °C. Cut the fennel into quarters, then into pieces about 1.5 cm thick. Peel and quarter the shallots. Toss them on a sheet pan with 15 ml of the oil, 2 g of the salt, the pepper, and the thyme leaves. Pat the thighs dry with a paper towel, rub them with the remaining 10 ml of oil, and season with the remaining 5 g of salt. Arrange them skin-side up on the pan among the vegetables.
Start roasting
Place the pan in the center of the oven and roast for 20 minutes. Meanwhile, core the apples and cut them into wedges about 2 cm thick. Whisk the mustard, apple cider vinegar, honey, and lemon juice together in a small bowl to make the dressing.
Finish roasting with the apples
Remove the pan from the oven, arrange the apples among the fennel, and turn the thighs so the skin remains facing up. Return the pan to the oven for another 20 to 25 minutes. The thighs are done when the skin is golden and the temperature near the bone reaches at least 75 °C. If needed, roast for a few more minutes.
Finish and serve
Fluff the cooked millet with a fork. Pour the mustard dressing over the hot fennel, apples, and shallots, and toss gently. Divide the millet among plates and add the roasted vegetables and thighs. Serve immediately while the skin is crisp.
